Roast Chicken with Arugula and Bread Salad

• 8 cups 1-inch cubes country-style white bread (from about 12 ounces)
• 1 7-pound whole roasting chicken, neck and giblets discarded
• 1/2 cup canned low-salt chicken broth
• 1/3 cup white wine vinegar
• 3/4 cup thinly sliced green onions
• 1/2 cup dried currants
• 3 bunches fresh arugula, trimmed, halved crosswise (about 2 cups)

1. Preheat oven to 400F.
2. Place bread on large baking sheet.
3. Bake until bread is lightly toasted, about 6 minutes.
4. Set aside.
5. Maintain oven temperature.
6. Rinse chicken inside and out; pat dry.
7. Sprinkle inside and out with salt and pepper.
8. Place breast side up on rack in heavy large roasting pan.
9. Tie legs together to hold shape.
10. Roast chicken 1 hour.
11. Reduce oven temperature to 375F.
12. Roast until meat thermometer inserted into thigh registers 180F, basting occasionally during last 15 minutes, about 45 minutes longer.
13. Transfer chicken to platter.
14. Tent with foil.
15. Pour pan juices into 4-cup measuring cup (do not clean pan).
16. Spoon fat off top of pan juices, returning 2 tablespoons fat to pan.
17. Add pan juices, canned chicken broth and vinegar to pan.
18. Bring to boil atop stove, scraping up browned bits.
19. Add green onions and currants.
20. Simmer 3 minutes to reduce liquid slightly.
21. Remove from heat.
22. Add bread to pan and toss with juices.
23. Mix in arugula.
24. Season with salt and pepper.
25. Serve with chicken.

bread, chicken, chicken broth, white wine vinegar, green onions, currants, fresh arugula

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-arugula-and-bread-salad-15565 (may not work)